I know I’ve said this before, but I just love fall. The vibrant changing of colors, the crisp morning air, the smell of warm apple cider. The change of seasons is beautiful. The other morning I decided to make pumpkin waffles, partly because I had some leftover pumpkins (from making the pumpkin milkshakes), and partly because it is just so fall.
When I saw a recipe that called for pumpkin in a waffle, originally I thought it was quite odd. Pumpkin in a waffle? But I’ve had savory waffles before and they were really good, so I put aside my biases and gave it a try anyway. I am glad I did, because, wow, these were phenomenal. And I don’t really like pumpkin. (I think I’ve said that before too.) But with the spices added in, it was the perfect breakfast for a lazy, fall Saturday morning.
The recipe makes 8 waffles, and if, by chance, you have leftovers, you can freeze them. Just place the waffles on a cookie sheet and put in the freezer for about 15 minutes. Then put in freezer bags and place in the freezer. To reheat, place in the toaster. They won’t get soggy, I promise! Enjoy! xoxo
Pumpkin Waffles
2 c flour
2 T sugar
4 t baking powder
1 t salt
1 t cinnamon
¼ t nutmeg
¼ t allspice
dash cloves
3 large eggs, separated
1 ¾ c milk
1 stick butter, melted
½ c canned pumpkin
1 t vanilla
Heat waffle iron. Spray with cooking spray. In a large bowl, combine the dry ingredients and mix with a whisk. In a separate bowl, combine egg yolks, milk, melted butter, (cool a bit so it doesn’t cook the eggs), canned pumpkin, and vanilla. Pour the wet into the dry ingredients.
Using a mixing bowl with a whisk attachment, whisk on medium speed the egg whites until stiff peaks form. Fold the egg whites into the batter. Pour into the waffle maker and use according to manufacturer’s instructions.
Serve with maple syrup and powdered sugar.
Adapted from The Farm Chicks